Hawaiian Baked Pork Chops
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
6 bone-in pork chops (about 900 grams each), 1 inch thick
1 tablespoon butter
1 1/2 cups brown sugar
1 tablespoon catsup
1/4 cup apple cider vinegar
1/4 cup light soy sauce
2 cans (227 grams) pineapple tidbits, with juice
1. Preheat oven to 350°F.
2. Mix salt, nutmeg, and cinnamon in a small bowl.
3. Arrange pork chops on a cutting board and season both sides with the spice mixture.
4. Melt butter in a large skillet over medium to high heat.
5. Place two to three pork chops in the pan. Cook for about 1 to 2 minutes per side or until browned. Set aside. Repeat with the rest of the pork chops.
6. Mix brown sugar, catsup, vinegar, and soy sauce in a large mixing bowl. Set aside.
7. Arrange pork chops in a large baking dish. Pour brown sugar mixture over the pork chops. Top with pineapple tidbits, including juice. Cover with foil.
8. Bake covered for 20 minutes. Remove foil and bake for another 25 to 30 minutes or until pork chops are fork tender and golden brown.
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Originally published in FOOD Magazine's June-July 2014 issue. Recipe by Aby Nachura, styling by Tina Concepcion Diaz, photograph by Paulo Valenzuela. Follow FOOD Magazine on Instagram and like their official Facebook page.